A great weekend breakfast and a particularly good choice at this time of year when apples are in season.

2/3 c Flour,Unbleached, Unsifted
2 t Sugar
4 Eggs,Large, Beaten
1/2 c Skim Milk
2 c Apple,Slices
6 T Unsalted Butter
2 T Sugar
1/4 t Cinnamon

Sift together the flour and 2 teaspoon sugar. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Sauté apples in 2 tablespoons of butter until tender. Mix 2 tablespoons sugar and the cinnamon together; toss with apples. Melt 1 tablespoon butter in a 6-inch diameter, deep frying pan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used.

Yield: 4 Servings

Sodium Category: LowSodium

Breakfast Scramble

This time of year I always seem to have extra tomatoes and peppers to use. This was a Sunday morning breakfast that got rid of a few of them. Make sure to get hash browns that do not have added salt or substitute fresh potatoes. If you are watching your cholesterol a product like Egg Beaters works well for this and adds about 50 mg of sodium per serving.

1 T Olive Oil
1/4 c Onion,Finely Chopped
1/4 c Red Bell Peppers,Finely Chopped
1/2 c Frozen Hash brown Potatoes
3 Eggs,Or 3/4 Cup Egg Substitute

Sauté onion and pepper in oil in a large skillet over medium heat. Add hash browns and allow to cook until potatoes are softened and beginning to brown, stirring occasionally. Break eggs into a bowl and whisk until well blender. Pour over vegetables and continue to cook until eggs are set, about 5 minutes, stirring occasionally.

Yield: 2 Servings